Citrus Semifreddo - cooking recipe

Ingredients

3/4 cup sugar
8 large egg yolks
1/4 cup lemon juice
3 tablespoons lime juice
2 tablespoons limoncello
1 pinch salt
1 lemon, zest of
1 lime, zest of
1 cup heavy cream
2 ounces amaretti cookies, crushed (about 10 small cookies)

Preparation

Spray a 9x5x3 inch metal loaf pan with nonstick cooking spray.
Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Stir in the zests.
Set the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water.
Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160*F, about 5 minutes.
Set the bowl of custard into another bowl of ice water to cool completely.
Using an electric mixer, beat the cream and the remaining 1/4 cup sugar in another large bowl until firm peaks form.
Using a large rubber spatula, gently fold the whipped cream mixture into the custard.
Spoon the mixture into the prepared loaf pan.
Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
Unfold the plastic wrap.
Invert the semifreddo onto a platter and peel of the plastic wrap.
Cut the semifreddo into 1-inch slices, sprinkle with cookie crumbs and serve.